• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.263-269
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• 2015

Various carbohydrates (lactose, glucose, and fructose), lactic acid, uric acid, and acetoin were separated on a ZORBAX Carbohydrate Analysis column using the Agilent 1200 HPLC ChemStation$^{TM}$, and were identified according to retention times with 325 Dual Wavelength UV-Vis Detector and Refractive Index Detector with 0.013 N $H_2SO_4$ at a flow rate of 0.8 mL/min. In addition, the lactase activity of four commercial probiotic lactic acid bacteria during 6-hour incubation was determined using a high-performance liquid chromatography (HPLC) method. Among the tested samples, Bifidobacterium animalis subsp. lactis showed the greatest lactase activity, followed by Lactobacillus rhamnosus and Lactobacillus casei, with Streptococcus salivarius subsp. thermophilus showing the lowest activity. Therefore, this HPLC technique shows potential for evaluating the fermentation processes of probiotic lactic acid bacteria and could simultaneously confirm the degree of ripening in various fermented dairy foods within only a half hour.

• Journal of Korean Ophthalmic Optics Society
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• v.8 no.2
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• pp.169-175
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• 2003

This research reviewed that 83 male subjects. 89 female subjects of middle and high school visited D Optical shop at the downtown of Daegu more than twice from January, 1999 to January, 2003 and obtained the following results by using the visual acuity prescription of them for which D Optical shop was keeping. 1. The classification of correction power for 190 myopia eyes was examined (87 male eyes, 103 female eyes) showed 89 eyes(46.82%) between $0.25D{\leq}3.00D$, 86 eyes(45.26%) between $3.25D{\leq}6.00D$, 15 eyes(7.89%) for over 6.25D. 2. The kind of 154 astigmatism subjects(79 male eyes, 75 female eyes) was direct astigmatism 83.77%, reverse astigmatism 11.69%, oblique astigmatism 4.55%. The cylindrical correction power for astigmatic eyes was 61 eyes(39.61%) between $0.25D{\leq}0.50D$, 60 eyes(38.96%) between 0.50D<1.00D, 121 eyes(78.57%) for less than 1.06D, 6 eyes(0.65%) for over 3.00D. 3. The variation of spherical power showed 161 eyes(46.80%) between $0.00D{\leq}0.50D$, 109 eyes(31.69%) between $0.51D{\leq}1.00D$, 17 eyes(4.94%) for over 2.01D variation. 4. The variation of astigmatic power showed 92 eyes(59.74%) between $0.00D{\leq}0.50D$, 39 eyes(25.32%) between $0.26D{\leq}0.50D$, 10eyes (6.49%) between $0.51D{\leq}0.75D$, 13 eyes(8.44 %) for over 0.76D astigmatic variation. 5. The variation of equivalent spherical power showed 137 eyes(39.83%) between $0.00D{\leq}0.50D$, 126 eyes(36.63%) between $0.51D{\leq}1.00D$, 40 eyes(11.63%) between $1.01D{\leq}1.50D$, 21 eyes(6.10%) between $1.51D{\leq}2.00D$, 20 eyes(5.81%) for over 2.01D variation.

• Journal of Korean Ophthalmic Optics Society
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• v.15 no.2
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• pp.145-150
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• 2010

Purpose: In this study we investigated the correlation between the effect of myopia correction and the change of corneal eccentricity using reverse geometry lens. Methods: The 23 students (46 eyes) continuously wearing reverse geometry lens during 3 months were divided into Group I and Group II by different parameter fitting methods of wearing Reverse Geometry Lens. We measured a corneal eccentricity for Group I and Group II at $10^{\circ}$, $20^{\circ}$, and $30^{\circ}$ positions from corneal apex before wearing reverse geometry lens, 1 week, 1 month, and 3 months after wearing reverse geometry lens. We also measured an uncorrected visual acuity, a spherical equivalent, and a corneal radius and analyzed the correlation between them and the change of corneal eccentricity using statistical significance test. Results: There were the statistical significances of a change of corneal eccentricity (p=0.03, t=-2.29) for Group I and Group II at 10 position from corneal apex in a week after wearing reverse geometry lens, but were not those (p>0.05) in 1 month, and 3 months after wearing reverse geometry lens. There were the statistical significances of correlation between the change of corneal eccentricity and a corrected visual acuity, and a corneal radius, respectively. Particularly, the high correlation between the change of corneal eccentricity and a corrected visual acuity (r=-0.36, p=0.00, t=6.5), and a spherical equivalent (r=-0.72, p=0.00, t=-70.5) for Group II in a week after wearing reverse geometry lens showed. Conclusions: We knew from these results that the high correlation between the effect of myopia correction and the change of corneal eccentricity in a week after wearing reverse geometry lens represented.

• Applied Biological Chemistry
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• v.6
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• pp.15-24
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• 1965

The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.4
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• pp.519-525
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• 2014

Purpose: On this study, we investigated the relationship between the kinetic visual acuity (KVA) and the dynamic stereoacuity and the effects of anisometropia with measuring KVA and the dynamic stereoacuity. Methods: For 63 adults (male 30, female 33), KVA and the dynamic stereoacuity were measured by using the kinetic visual acuity tester (KOWA AS-4A) and the Howard-Dolman test (H-D test) at distance 2.5 m after conducted full correction of subjects' refractive error respectly. Results: The means of KVA were $0.49{\pm}0.25$ for total subjects, $0.58{\pm}0.26$ for male, $0.40{\pm}0.22$ for female, and LogMAD (Log minimum angle of displacement) dynamic stereoacuities were $1.27{\pm}0.44$($28.44{\pm}25.03sec$ of arc) for total subjects, $1.28{\pm}0.44$($28.23{\pm}23.34sec$ of arc) for male, $1.27{\pm}0.45$($28.63{\pm}26.83sec$ of arc) for female. KVA showed a statistically significant difference between male and female (p=0.00), but dynamic stereoacuity was no significant difference (p=0.97). No significant correlation was present between KVA and dynamic stereoacuity (r=0.03). Also there were no significant differences in the dynamic stereoacuity of the three group which were classified according to the low, middle, high range of KVA (p=0.99). The anisometropia were less than 1 D and over 1 D when divided into two groups, KVA and dynamic stereoacuity showed no significant difference between each (p=0.11, p=0.99). There was no significant correlation between anisometropia and KVA (r=0.33), dynamic stereoacuity (r=0.18) but the correlation between KVA and anisometropia revealed more higer than between dynamic stereoacuity and anisometropia. Conculsions: The KVA for adults showed a significant difference between male and female and male was higher than female for KVA. The dynamic stereoacuity due to the KVA, the KVA and dynamic stereoacuity due to anisometropia were not significant differences between each and also were not great correlations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.14-18
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• 2004

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

• Korean Journal of Materials Research
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• v.5 no.1
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• pp.42-54
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• 1995

$Ta_2O_5$ thin film IS a promising material for the high dielectrics of ULSI DRAM. In this study, $Ta_2O_5$ thin film was grown on p-type( 100) Si wafer by thermal metal organic chemical vapo deposition ( MCCVD) method and the effect of operating varialbles including substrate temperature( $T_s$), bubbler temperature( $T_ \sigma$), reactor pressure( P ) was investigated in detail. $Ta_2O_5$ thin film were analyzed by SEM, XRD, XPS, FT-IR, AES, TEM and AFM. In addition, the effect of various anneal methods was examined and compared. Anneal methods were furnace annealing( FA) and rapid thermal annealing( RTA) in $N_{2}$ or $O_{2}$ ambients. Growth rate was evidently classified into two different regimes. : (1) surface reaction rate-limited reglme in the range of $T_s$=300 ~ $400 ^{\circ}C$ and (2: mass transport-limited regime in the range of $T_s$=400 ~ $450^{\circ}C$.It was found that the effective activation energies were 18.46kcal/mol and 1.9kcal/mol, respectively. As the bubbler temperature increases, the growth rate became maximum at $T_ \sigma$=$140^{\circ}C$. With increasing pressure, the growth rate became maximum at P=3torr but the refractive index which is close to the bulk value of 2.1 was obtained in the range of 0.1 ~ 1 torr. Good step coverage of 85. 71% was obtained at $T_s$=$400 ^{\circ}C$ and sticking coefficient was 0.06 by comparison with Monte Carlo simulation result. From the results of AES, FT-IR and E M , the degree of SiO, formation at the interface between Si and TazO, was larger in the order of FA-$O_{2}$ > RTA-$O_{2}$, FA-$N_{2}$ > RTA-$N_{2}$. However, the $N_{2}$ ambient annealing resulted in more severe Weficiency in the $Ta_2O_5$ thin film than the TEX>$O_{2}$ ambient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1666-1671
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• 2015

The purpose of this study was to provide trustworthy nutritional information by analyzing sugar contents of commercial retort foods. A total of 70 retort food samples were collected, which included curry (n=21), blackbean- sauce (n=16), sauce (n=17), and meat (n=16) from markets in Seoul and Gyeonggi-do. Contents of sugars such as glucose, fructose, sucrose, maltose, and lactose were analyzed in retort foods by using a high performance liquid chromatography-refractive index detector and compared to their assigned values on nutritional information labels. Analyzed sugar contents of curries, black-bean-sauces, sauces, and meats ranged from 1.05~4.63 g/100 g, 1.76~5.16 g/100 g, 0.35~25.44 g/100 g, and 1.98~11.07 g/100 g, respectively. Sauces were found to contain the highest amounts of total sugar. These analysis values were equivalent to the reference values indicated on nutrition labels, which were 40~119.5% for curries, 29~118% for black-bean-sauces, 18~118% for sauces, and 70~119.8% for meats. Therefore, this study provides reliable analytical values for sugar contents in retort foods.

• Korean Journal of Optics and Photonics
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• v.20 no.5
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• pp.266-271
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• 2009

We designed a thermo-optic switch based on a directional coupler with not only a high extinction ratio but also significantly low power consumption. The switch operates by using the thermo-optic effect of the polymer which the refractive index changes by heating the electrode. If the electrode is not powered (OFF), the input light will be coupled completely to the other waveguide. When the electrode is powered at a certain level (ON), input light launched into the input waveguide will remain in that waveguide due to the lower index adjusted in the other waveguide. The switch based on the directional coupler was designed using the generalized extinction ratio curve and the lateral shift of the input waveguide. The coupling length is 1,610 ${\mu}m$ and the extinction ratios are -28 and -30 dB for ON and OFF states, respectively. The electrode structures were optimized by thermal analysis. The transported heat into the waveguide is increased, as the electrode width (w) is increased and the center distance between the electrode and the waveguide (d) is decreased. Also, because the heat generated in the electrode affects the other waveguide, the temperature difference between two waveguides is varied as the given w and d. There are specific conditions which have the maximum of the temperature difference. That of the temperature difference is increased as the width and the temperature of the electrode are increased. Especially, when the switch is designed using the condition with the maximum of the temperature difference for switching, the temperature of the electrode can be decreased. We expect this condition will be the novel method for the reduction of the power consumption in a thermo-optic switch.